期刊名： Gastronomy

期刊主页：https://www.mdpi.com/journal/gastronomy

本专题汇集了发表于 Gastronomy 期刊2024—2025年的10篇高被引文献，系统展示了美食学领域在食品副产物高值化、植物基替代品开发、食品添加剂科学解析、消费者感官与情感特征分析、可持续饮食文化传承及超加工食品批判等方向的前沿探索。研究涵盖了从洋蓟加工副产物高值化利用、鹰嘴豆蒸煮水（Aquafaba）功能优化、卡拉胶添加剂揭秘，到昆虫制品感官评估、奶酪消费行为驱动因素分析及地方性食材的美食学探索等多元议题。

1. Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)

意大利马尔凯大区典型地方品种“Montelupone洋蓟”加工副产物的高值化利用

https://www.mdpi.com/2813-513X/2/4/10

Alessandroni, L.; Bellabarba, L.; Corsetti, S.; Sagratini, G. Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy). Gastronomy 2024, 2, 129-140.

2. Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols

通过浓缩工艺优化鹰嘴豆水（Aquafaba）：提升其发泡性与乳化性

https://www.mdpi.com/2813-513X/3/1/3

Koriyama, T.; Iijima, K.; Hosoya, T. Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols. Gastronomy 2025, 3, 3.

3. Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future

可持续美食文化与跨越时空的风味：历史经验与未来展望

https://www.mdpi.com/2813-513X/3/1/1

Højlund, S.; Mouritsen, O.G. Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future. Gastronomy 2025, 3, 1.

4. Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece

基于产地与消费者熟悉度的奶酪消费驱动因素及感官、概念与情感特征分析——以希腊本地与进口奶酪为例

https://www.mdpi.com/2813-513X/2/4/11

Panagiotou, M.; Kaloudis, E.; Koukoumaki, D.I.; Bountziouka, V.; Giannakou, E.; Pandi, M.; Gkatzionis, K. Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece. Gastronomy 2024, 2, 141-154.

5. Tasting the Future: Sensory Evaluation and Perception of Insect-Based Products Among GenZ and Millennials

品味未来：Z世代与千禧一代对昆虫制品的感觉评价与感知

https://www.mdpi.com/2813-513X/3/1/2

Willeke, M.; Tsiami, A.; Lara, S.W. Tasting the Future: Sensory Evaluation and Perception of Insect-Based Products Among GenZ and Millennials. Gastronomy 2025, 3, 2.

6. Not Food: Time to Call Ultra-Processed Products by Their True Name

并非食物：是时候用真名称呼超加工产品了

https://www.mdpi.com/2813-513X/2/2/4

Prescott, S.L.; Naik, A.; Logan, A.C. Not Food: Time to Call Ultra-Processed Products by Their True Name. Gastronomy 2024, 2, 47-56.

7. The Role of Sensory Cues in Promoting Healthy Eating: A Narrative Synthesis and Gastronomic Implications

感官线索在促进健康饮食中的作用：叙述性综述及其美食学启示

https://www.mdpi.com/2813-513X/3/2/6

Motoki, K.; Park, J.; Togawa, T. The Role of Sensory Cues in Promoting Healthy Eating: A Narrative Synthesis and Gastronomic Implications. Gastronomy 2025, 3, 6.

8. Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty

揭开E407和E407a添加剂（卡拉胶）的面纱：美食学视角下的解读与消费者选择权的提升

https://www.mdpi.com/2813-513X/2/4/14

Matos, C.; Moreira, M.M.; Loureiro, H.; Gomes, L.R. Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty. Gastronomy 2024, 2, 191-214.

9. Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms

在饮食方式中播下变革的种子：通过线上平台推动植物性替代品的品牌成长

https://www.mdpi.com/2813-513X/2/4/13

Bonetti, G.G.; van Hooven, C.; Onorati, M.G. Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms. Gastronomy 2024, 2, 169-190.

10. An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival

北美泡泡果的美食学潜力探索——以俄亥俄州泡泡果节烹饪大赛为例

https://www.mdpi.com/2813-513X/2/2/7

Brannan, R.; Powell, R. An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival. Gastronomy 2024, 2, 89-101.

期刊介绍

主编：Prof. Dr. Andrea Pieroni

期刊Gastronomy （ISSN 2813?513X）是MDPI出版的国际同行评审开放获取期刊。本刊聚焦美食科学与烹饪艺术，融合农业生物科学、生物医学、生态学、文化及社会等多学科视角，探讨美食研究的议题。期刊主要发表综述、研究论文和通讯类文章。目前，该刊已被EBSCO、DOAJ等数据库收录。

Time to First Decision：19 Days

Acceptance to Publication：8 Days

相关特刊

Science, Art, Culture, and Culinary Innovation in Gastronomy

投稿截止日期: 2027年3月20日

客座编辑： Prof. Dr. Andrea Pieroni; Dr. Maciej Ireneusz Kluz; Prof. Dr. Joanna Stadnik

https://www.mdpi.com/journal/gastronomy/special_issues/3D9P39E615

Social Research and Approaches in Gastronomy and Cuisines

投稿截止日期: 2027年4月30日

客座编辑：Prof. Dr. F. Xavier Medina

https://www.mdpi.com/journal/gastronomy/special_issues/D0211242K4